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SousVide Supreme Chef Professional Grade

SousVide Supreme Chef

SousVide Supreme Chef Professional Grade

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The SousVide Supreme Chef® is the world’s first UL commercial and NSF approved sous vide appliance, designed to meet the rigorous demands of the commercial kitchen. The Chef offers silent, steam-free operation and easy portability for catering off-site. 

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$699.00

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Why CULINARY PROFESSIONALS CHOOSE SousVide Supreme

The SousVide Supreme Chef is the first UL commercial and NSF approved water oven, designed to meet the rigorous demands of the commercial kitchen. The Chef offers silent, steam-free operation and easy portability for catering off-site. The pre-calibrated PID control holds the water bath temperature consistent to within 1 degree Fahrenheit (0.5 degree Celsius) for hours or even days, and the lid prevents any significant evaporation, eliminating the need to continuously monitor the water bath level. Sous vide cooking locks in the juices and flavor, cooking food at a precise temperature ensuring reproducible, consistent results.

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FoolProof

Precise temperature control results in perfectly cooked food, every time. 

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Versatile

Cooks everything from meat, seafood, poultry and eggs to desserts, yogurt, and even infused syrups and liquors.  

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Gourmet Taste

Tender, flavorful food. Elevates simple ingredients. 

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Energy Efficient & Safe

Patented design with double wall insulation retains heat making it energy efficient, while keeping the exterior safe to touch.

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Nutritional Value

Natural juices and nutrients are preserved during the cooking process. Delicate fats are protected from oxidation and damage.

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Easy to use

Just set it and walk away. Low and slow, extended cooking times ensure you won’t overcook or undercook. Great for busy kitchens.

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Quiet & Self Contained

Heating element blankets the base, ensuring even temperatures throughout water bath without the need for a circulator motor. It’s quiet and keeps the kitchen steam-free with the tight-fitting lid.

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Economical

Tenderizes inexpensive cuts -- flank steak as tender as filet mignon. Minimizes shrinkage and waste. Once at temperature, uses less energy than a 60 W light bulb.









How does it work?

A French Culinary Technique in 3 Simple Steps

The sous vide (pronounced "soo-veed") technique involves cooking food in vacuum-sealed pouches submerged in a precisely-controlled water bath held at a constant temperature.  

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Season

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Seal

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Simmer

The steps to sous vide cooking are simple: season your food, vacuum-seal it, and drop it into the SousVide Supreme water bath at the desired temperature, and walk away to do whatever you need to do while it does the cooking for you. 

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PRECISION COOKING

While it cooks low and slow, it also regulates the temperature so food does not end up overcooked in the end. You are just bringing the food up to the desired temperature and then holding it there until you are ready to serve it. Simple process with incredible results.  

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Easy to Follow Times and Temperatures

Just follow the sous vide cooking chart to select the desired time and temperature based on your food type. What’s different is the cooking time will typically be a range of hours so it is ideal for busy kitchens, while still achieving perfectly cooked food. 





 What's included?

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SousVide Supreme Chef 11-liter water oven includes:

  • Stainless steel universal pouch rack for easy positioning of pouches
  • Stainless steel lid, which doubles as drip tray for pouch transport
  • Detachable power cord
  • Perforated bottom grill designed to generate thermal turbulence
  • User Manual with cooking time/temperature charts and recipes
     



Compare 
SouSvide Supreme
Water Ovens

Compare
Water Ovens

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  SousVide Supreme SousVide Supreme Chef
Capacity
Approximately 20 x four-ounce portions
Approximately 20 x four-ounce portions
Finish & Features Stainless steel shell 
Brushed stainless finish
Stainless steel lid
Stainless steel interior
Recessed handles
Stainless steel shell
Brushed stainless finish
Stainless steel lid
Stainless steel interior
Protruding handles
Exterior Dimensions/Weight 11.4”H, 11.4”W, 14.2”L
13 lbs
11.8"H, 13.5"W, 14.9"L
13.9 lbs
Interior
Max water bath depth 7 inches
Deep enough to cook roasts, leg of lamb, etc.

Max water bath depth 7 inches
Deep enough to cook roasts, leg of lamb, etc.
Rating UL certified for household use
NSF and UL certified for commercial use


Designed for professional kitchens

quiet operation

The unique patented design maintains precisely-controlled water temperature without the need for a motor, allowing it to be completely silent when in use.

 

self-contained design

The stainless steel lid contains steam and maximizes energy-efficiency. The lid also doubles as a tray for transporting pouches.


 

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COMMERCIAL GRADE

The compact countertop design includes durable plastics and wiring, heat-resistant handles for easy lifting, a lid to contain steam, and is rated for 30,000 usage cycles.

 

precise

PID controller ensures temperatures are maintained within 1 degree Fahrenheit (0.5 degrees Celsius) for the entire cooking duration, even if it's days at a time.

 

Specifications 

  • Model SVS-10C
  • Water bath – single 
  • Total Volume 11.2 liters (2.96 gallons) 
  • Max Cooking Capacity 10 liters (2.6 gallons) 
  • Power: 110V

Temperature

  • Display Digital LED
  • Adjustable in increments of 1ºF (0.5ºC)
  • Range 86ºF to 210ºF (30º to 99ºC)
  • Precision 1ºF (0.5ºC)

Dimensions

  • Overall 11.8”/ 14.9”/13.5”
  • Weight 13.9 lbs 


Product Reviews

Overall Rating:

(5 out of 5) View Details

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LOVE IT

5 out of 5

Review Details


Texas, US
Would you recommend? Yes
Submitted date: 09/26/2014
We use our SousVide weekly. It is so easy to prepare meals for later on in the week for a "quick" meal, only the "quick" meal doesn't taste like a quick meal. We absolutely love our SousVide!
Was this review helpful? Yes / No 2 of 2 visitors found this review helpful

Astounding way to cook!

5 out of 5

Review Details


California, US
Would you recommend? Yes
Submitted date: 06/05/2014
To say that our family is thrilled with our Sous Vide Supreme is the biggest understatement of all time. Our machine has literally paid for itself, and quickly at that. I don't want this to be a book, so just let me tell you about average quality supermarket steaks.. In my S.V.S., I am cooking New York strips of average quality, and they are emerging as butter tender as a fillet, and with much more flavor than a fillet. It has been 4 months since I've purchased very pricey beef, and the cost savings are dramatic. I might also add that for the very first time in my life I have become a fan of Halibut. In my S.V.S. the fish is so moist. This is a dramatic difference from any way I've ever had this fish served in a restaurant. Besides this awesome cooking tool, may I include that customer service is second to none. Each and every time I have had a cooking question, I've gotten incredibly informative personal answers. I am a fan for life!
Was this review helpful? Yes / No 6 of 7 visitors found this review helpful

Ease of use for busy kitchens

5 out of 5

Review Details


California, US
Would you recommend? Yes
Submitted date: 09/24/2014
For discerning diners this product offers cutting edge cooking technique with a short, easy learning curve. Great for chefs desiring to update their diners' experience. Perfectly prepared meats, desserts and vegetables without fail.
Was this review helpful? Yes / No 2 of 2 visitors found this review helpful

Perfect Product

5 out of 5

Review Details


Texas, US
Would you recommend? Yes
Submitted date: 09/29/2014
As a chef who cooks as passionately at home as in a restaurant, the SousVide Supreme is the product to own. I use both the recirculating type as well as the SVSP. I prefer, by far, the SVSP. Quiet with consistent temps and easy to use & clean. Stylish and obtrusive, it can remain on the home counter and look great. Superb for all recipes and fantastic for creme brûlée.
Was this review helpful? Yes / No 4 of 4 visitors found this review helpful